20-Minute Roasted Corn and Black Bean Cups
A fresh, protein- and fiber-rich black bean and corn salad tossed with a tangy lime dressing, crunchy vegetables, creamy avocado, and a hint of heat from jalapeño. This salad is quick to prepare, nutritious, and versatile as a side or light meal.
Equipment
- 1 large mixing bowl
- 1 1 Whisk
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Citrus Juicer (optional)
Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove finely grated or minced
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste
For the Salad:
- 1½ cups cooked black beans rinsed and drained
- Kernels from 2 fresh ears of corn about 1½ cups, raw
- 1 red bell pepper seeded and diced
- ½ cup fresh cilantro chopped, plus extra leaves for garnish
- ½ to 1 jalapeño pepper seeded and finely chopped (or substitute with 1 serrano pepper, thinly sliced)
- ⅓ cup red onion diced
- 3 tablespoons Cotija cheese crumbled
- 1 ripe but firm avocado peeled, pitted, and diced
- 2 tablespoons toasted pepitas pumpkin seeds, optional for garnish
Instructions
- Prepare the Dressing: In a large bowl, combine the fresh lime juice, avocado oil, finely grated garlic, ground cumin, sea salt, and a few grinds of black pepper. Whisk thoroughly until the mixture is fully emulsified and smooth, ensuring the flavors meld together evenly.
- Mix the Main Salad Ingredients: Add the rinsed black beans, raw corn kernels, diced red bell pepper, chopped cilantro, jalapeño (or serrano), and diced red onion to the bowl with the dressing. Gently toss everything together, making sure each ingredient is well coated with the tangy dressing.
- Fold in Cheese and Avocado: Carefully fold the crumbled Cotija cheese and diced avocado into the salad, taking care not to mash the avocado. Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle extra cilantro leaves and toasted pepitas over the top for added color and crunch. Serve immediately for the freshest flavor, or refrigerate and add avocado just before serving if preparing in advance.
Notes
- For the best texture, cook your own black beans if possible. They tend to hold their shape and flavor better than canned. However, quality canned black beans can be used in a pinch—just be sure to rinse and drain them well to reduce sodium and improve taste.
- Raw corn kernels add a sweet crunch, but if fresh corn is out of season, frozen corn that’s thawed can be substituted.
- To keep the avocado from browning when storing leftovers, add it right before serving. Alternatively, lightly toss the avocado in lime juice to slow oxidation.
- This salad keeps well refrigerated for up to 3 days but is best enjoyed fresh.
- Adjust the heat level by using less jalapeño or omitting the seeds, depending on your spice preference.
